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Gavrichenkov Y.D., Razvorotnev A.S., Kechkin I.A., Verezhnikova I.A. CHANGE OF THE ACID NUMBER OF WHEAT GRAIN FAT WHILE STORED IN LABORATORY CONDITIONS. Food systems. 2019;2(2):27-30. https://doi.org/10.21323/2618-9771-2019-2-2-27-30

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)